Description
Sweet Potato Breakfast Boats are a delightful and nutritious morning treat filled with eggs and crispy bacon, served in baked sweet potato halves.
Ingredients
Scale
- 4 medium sweet potatoes
- 8 large eggs
- 8 strips bacon
- 2 tablespoons butter
- Fresh parsley for garnish
- Salt and pepper to taste
- Olive oil for brushing
Instructions
- Preheat your oven to 400°F (200°C). Scrub the sweet potatoes clean and pat them dry. Pierce each potato several times with a fork, then brush with olive oil and sprinkle with salt. Place them on a baking sheet and bake for 40-45 minutes until tender when pierced with a fork.
- While the sweet potatoes are baking, cook the bacon in a skillet over medium heat until crispy, about 6-8 minutes. Remove to a paper towel-lined plate to drain excess grease. Once cooled, crumble or chop the bacon into small pieces.
- Remove the sweet potatoes from the oven and let them cool for 5 minutes. Carefully slice each potato in half lengthwise. Using a spoon, gently scoop out some of the flesh from the center of each half to create a well, leaving about 1/4 inch border. Reserve the scooped potato for another use.
- Place a small pat of butter (about 1/4 tablespoon) into each sweet potato boat. Season the inside of each boat with salt and pepper to taste. Place the boats back on the baking sheet.
- Carefully crack one egg into each sweet potato boat, making sure the yolk stays intact. The white may overflow slightly, which is fine. Return the baking sheet to the oven and bake for 10-15 minutes, or until the egg whites are set but the yolks are still runny (adjust time based on your preference).
- Remove from the oven and immediately sprinkle the crumbled bacon over each boat. Garnish with freshly chopped parsley, add an extra crack of black pepper if desired, and serve hot.
Notes
- You can customize the toppings by adding cheese or other vegetables.
- Ensure the sweet potatoes are tender for easy scooping.
- Adjust baking time for the eggs based on your preferred doneness.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 boat
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 210mg